Cookies, Cocktails and Conversation

Grab your baking tools, a cocktail shaker and your sense of humor and join your NCJW friends for a little bit of fun as the holidays approach!

We have worked so hard this year. Let’s take a little time to relax, celebrate and welcome the holidays together! This is a multigenerational event; encourage your loved ones across the country to join you!

Cookies Cocktails, and Conversation Features:
* Holiday Mocktail demonstration (see bottom of page for recipe) *
* Candle Lighting and a Chanukah Story with Rabbi Danya Ruttenberg *
* Sing-a-long to holiday favorites with Kym Frankovelgia *
* Story Time with Children’s Author Ruth Spiro *
Plus
Make the Perfect Sugar Cookie (recipe at the bottom of the page) & Holiday Trivia

Click here to register

NCJW Chanukah Box Order Form

Recipes

Blueberry Mock-Mojito

Ingredients

• Blueberries – 1 cup + a few for garnishing
• Fresh lime juice -¼ cup (about 1-1/2 – 2 limes)
• Sugar -2 teaspoons or adjust to taste
• Fresh mint leaves – 8-10 + a few more for garnish
• Club Soda or Sparkling Water – ½ cup
• Crushed Ice

Instructions

1. Add blueberries and mint to a cocktail shaker and use a muddler or the back of a spoon to crush the berries.  Add sugar and use the muddler to combine.
2. Add lime juice to the shaker and give it a few good shakes to combine.
3. If you want to decorate glasses, moisten the rim of glasses with the lime and turn the glass upside down and dip it in sugar.
4. Add crushed ice to two glasses and pour half of the blueberry mixture into each glass.
5. Top off each glass with club soda or sparkling water and mix gently.
6. Garnish and Enjoy!

Perfect Sugar Cookie

Ingredients

• 4 1/2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp Cream of tartar
• 1 cup butter, softened
• 1 cup vegetable oil
• 1 cup sugar
• 1 cup confectioners sugar
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 375°  Line a couple of cookie sheets with parchment paper and then, in a large bowl whisk together the flour, baking soda and cream of tartar. Set that aside.
2. In the bowl of a large stand mixture and with a paddle attachment, cream together the butter oil in both sugars and a medium to high speed until that becomes light and fluffy, scraping down the sides as necessary.
3. Reduce the speed and add the eggs one at a time mixing only until it’s combined then add the vanilla. Reduce the speed to low and add the flour in large spoonfuls until fully incorporated in a nice fluffy dough is formed.
4. Drop balls of dough approximately a tablespoon full each onto the baking sheet and spacing apart by a couple of inches. Bake for 8 to 10 minutes only, just until the edges begin to darken. Transfer the sheets of parchment paper directly to the counter and let them cool there before trying to remove them.